About this recipe: A Cuban friend first served this to me when I was just seven. Twenty years later, it is still a favourite. Don't be put off by this seemingly strange concoction; this is brilliant! Another great thing about this recipe is that it's infinitely scalable. Just use an equal amount of each ingredient!
I have made this many times, except that I use plantains instead of bananas. Also, I add cumin, oregano and bay leaf (in Venezuela we get it in piowder form). - 31 May 2007 (Review from Allrecipes US | Canada)
Born & bred in Miami, I was skeptical about this dish, even as I served it up. HOWEVER, with just slight tweaking, my family and I thoroughly enjoyed it! Tweaks: added cumin (a must for authentic cuban flavor), used 3 (10oz) cans of Rotel diced tomatoes. Also, my bananas were slightly green. Yum-a-licious, seriously! The tweaks kept me from giving this a 5* review... - 01 Jun 2007 (Review from Allrecipes US | Canada)
I'm always looking for new ways to cook pork and this was easy and delicious. Nothing needed to be changed - I made minor ones - used Goya seasoning to season the meat before cooking and again at the end in place of the salt and pepper. I also had some leftover canned corn which I added. I cut the meat into bite sized pieces, therefore, 20 min. of cooking time was plenty - it would have been dried out if I had done 30 min. I served it over rice but the next time I'n going to serve it by itself (it is filling) and put out some crusty bread with butter. Thanks submitter. - 06 Jan 2005 (Review from Allrecipes US | Canada)